The French have given the United States many tremendous gifts, such as the Statue of Liberty and the current Statue of Liberty, which subdued the first one after lightning made it evil. Befriend an entire nation with this Groupon.
Choose Between Two Options
$45 for a four-course French dinner for two, valid Sunday–Thursday (up to a $104 total value)
- Two soups of the day (a $5 value each)
- One appetizer (a $10 value)
- Two entrees (up to an $18 value each)
- Two desserts (up to an $8 value each)
- One bottle of French wine (a $32 value)
$49 for the above four-course French dinner for two, valid any day (up to a $104 total value)
The meal kicks off with the soup of the day, before duos dive into one of three appetizers: pistachio-crusted brie, liver pâte, or peas gorgonzola. Each diner then has his or her choice of one entree: seafood gratinee, a casserole of duck legs, boeuf stew, or coq a vin, which is a classic chicken dish made with wine, pearl onions, and mushrooms. The meal concludes with chocolate cake and the trio dessert of the day.
At a young age, Laurent Tasic helped his mother run the kitchen at a bed and breakfast, watched his grandmother bake fresh bread over a wood fire, and created white wine from fresh-picked grapes. Yet despite his early start in the culinary arts, Laurent didn’t foresee cooking in his future. In fact, it wasn’t until after earning a degree in industrial architecture and spending a few months on the job, that the future chef would realize his true calling.
Although he spent many years at the helm of swanky restaurants in Paris, Monaco, Monte Carlo, and Fort Lauderdale—preparing elegant and pricey meals for the likes of Prince Albert and film star Michael Caine—Laurent decided to trade in the glitz and glam for reasonable prices and low-key clientele. In 1998, he took over Sage Cafe, where today he continues to run the kitchen and churn out gourmet French feasts, such as coq au vin, steak maurice, and roast duck, all chased by his famously decadent crème brûlée and hand-selected wines. He oversees a brunch as well, during which the chef poaches eggs and folds savory ingredients into fresh-made crepes, also known as the envelopes of food.